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Tomato Basil Soup With Salsa

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Ingredients
  Garlic 2 Clove (10 gm), finely chopped
  Fresh basil 5 Tablespoon, chopped
  Freshly ground black pepper 1⁄4 Teaspoon
  Extra-virgin olive oil 3 Tablespoon
  Ripe tomatoes 4 Pound
  Chicken stock 1 Cup (16 tbs)
  Balsamic vinegar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Sweet red pepper/Tomato 1⁄2 Cup (8 tbs)
  Salsa 1⁄2 Cup (8 tbs) (To Serve)
Directions

GETTING READY
1. In a bowl, add garlic olive oil, pepper and 1 tablespoon of basil
2. With the back of a spoon crush the garlic and mix well. Keep aside for flavors to blend.
3. To blanch the tomatoes add them to a pan of boiling water for 1 minute.
4. Drain and let cool slightly, then peel off the skins.
5. Halve, squeeze out seeds and chop flesh roughly.

MAKING
6. In a large saucepan, combine the chopped tomatoes and garlic oil
7. Pour in the stock.
8. Place on medium heat and bring liquid to a boil
9. Reduce heat to low and simmer for 1 hour.
10. Tip the contents of the pan into a liquidizer or food processor jar and add remaining basil, balsamic vinegar, and salt.
11. Blend into a smooth puree.
12. Taste and adjust seasonings if required.
13. Strain into a tureen or bowl.
14. Cover and refrigerate until chilled and ready to serve.

SERVING
15. Pour into individual soup cups or bowls.
16. Garnish with a spoonful of sweet red pepper or tomato salsa.
17. Serve chilled with crusty bread if you like.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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